Description
This Easy Garlic Butter Steak recipe features tender rib-eye steaks seared to perfection with a rich, flavorful garlic butter that enhances every bite. Perfectly caramelized and finished in the oven, this steak dish is quick to prepare and ideal for an impressive yet simple meal.
Ingredients
Scale
Steak
- 3 rib-eye steaks, 12 oz each, 1 ¼-inch-thick
- 4 tablespoons olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Garlic Butter
- 1/2 cup unsalted butter, at room temperature
- 3 cloves garlic, minced (roasted garlic recommended)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Prepare the Garlic Butter: In a bowl, combine the unsalted butter, minced garlic, kosher salt, and freshly ground black pepper. Mix well until evenly incorporated. Transfer the mixture onto a piece of parchment paper and shape it into a log about 1 ½ inches in diameter. Roll tightly and twist the ends to seal. Refrigerate the garlic butter log until firm and ready to use, up to 1 week.
- Preheat the Oven and Skillet: Set your oven to broil. Place an oven-proof skillet, ideally a cast iron skillet, inside the oven to heat up while the oven preheats.
- Season the Steaks: Using paper towels, thoroughly pat both sides of each rib-eye steak dry to ensure good caramelization. Drizzle olive oil over the steaks, then season evenly with kosher salt and freshly ground black pepper to taste.
- Sear the Steaks: Carefully remove the preheated skillet from the oven and place it over medium-high heat on the stovetop. Once the skillet is hot, add the steaks and sear each side for about 1 minute until a dark crust forms.
- Finish Cooking in the Oven: Remove the skillet from the stovetop and immediately place it back into the oven. Broil the steaks until they reach your desired level of doneness, approximately 4 to 5 minutes for medium-rare. Flip the steaks once midway through cooking.
- Rest the Steaks: Remove the skillet from the oven and transfer the steaks to a plate. Tent them loosely with foil and let them rest for 3 to 5 minutes to allow the juices to redistribute.
- Serve: Serve the steaks hot with a generous slice of the prepared garlic butter on top to melt over the steak for added richness and flavor.
Notes
- Any steak cut such as filet, New York strip, or T-bone can be substituted if rib-eye is unavailable.
- For reheating leftovers, place steaks on a wire rack over a rimmed baking sheet and warm in a 250-degree oven for about 30 minutes to preserve tenderness.
- Patting the meat dry before searing is essential for achieving a flavorful crust.
- Letting the steak rest ensures juicy, tender meat after cooking.
- Use roasted garlic for a sweeter, more mellow garlic butter flavor.
Nutrition
- Serving Size: 1 steak with garlic butter
- Calories: 650 kcal
- Sugar: 0.5 g
- Sodium: 450 mg
- Fat: 52 g
- Saturated Fat: 22 g
- Unsaturated Fat: 26 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 45 g
- Cholesterol: 150 mg
